Mini Bread Bowl Cobb Salads

Category, Cuisine,

A creative use for Toufayan pita! Makes the perfect bread bowl for any salad! Recipe courtesy of jennyshearawn.com

ShareTweetSaveShare
49 Mini bread bowl cobb salads
Yields1 Serving
 2 Toufayan Multi Grain Pitas
 1 tbsp extra virgin olive oil
 1/2 cup iceberg lettuce, chopped
 4 grape tomatoes, quartered
 2 tbsp blue cheese, crumbled
 1 hard boiled egg, sliced
 1/2 avocado, cut into chunks
 2 tbsp walnuts, chopped
 2 strips bacon, crumbled
 Balsamic glaze, for serving
1

Preheat oven to 350.

2

To make the bread bowls, gently fold the outer edges of the pitas inwards and place into mini spring form cake pans – or larger muffin pans. Press down in the center gently to set them in the tin.

3

Brush the edges with extra virgin olive oil and place into oven until golden brown, 10-15 minutes. Remove bread bowls from the oven and place onto plates.

4

Stuff each bread bowl with equal amounts lettuce, tomatoes, blue cheese, egg, avocado, walnuts and bacon.

5

Drizzle with balsamic glaze.

6

Serve.

Ingredients

 2 Toufayan Multi Grain Pitas
 1 tbsp extra virgin olive oil
 1/2 cup iceberg lettuce, chopped
 4 grape tomatoes, quartered
 2 tbsp blue cheese, crumbled
 1 hard boiled egg, sliced
 1/2 avocado, cut into chunks
 2 tbsp walnuts, chopped
 2 strips bacon, crumbled
 Balsamic glaze, for serving

Directions

1

Preheat oven to 350.

2

To make the bread bowls, gently fold the outer edges of the pitas inwards and place into mini spring form cake pans – or larger muffin pans. Press down in the center gently to set them in the tin.

3

Brush the edges with extra virgin olive oil and place into oven until golden brown, 10-15 minutes. Remove bread bowls from the oven and place onto plates.

4

Stuff each bread bowl with equal amounts lettuce, tomatoes, blue cheese, egg, avocado, walnuts and bacon.

5

Drizzle with balsamic glaze.

6

Serve.

Mini Bread Bowl Cobb Salads